Use blood plums to create this easy version of the French classic. The best bit about this clafoutis recipe is that you can use whichever stone fruit you like!
25 g unsalted butter, melted
2 tbsp caster sugar
6 medium blood plums (800g), halved, stones removed
2 cups pure cream
¾ cup plain flour
Extra ¾ cup caster sugar
½ cup flaked almonds
icing sugar mixture, to serve
vanilla ice-cream, to serve
- Brush butter over base and side of an ovenproof dish (10-cup capacity). Sprinkle sugar over base and side, shaking dish to coat. Discard any excess sugar. Arrange plums, cut-side up, over base of dish.
- Whisk cream and eggs in a large jug until combined. Add flour and extra sugar. Whisk until smooth. Carefully pour over plums. Scatter over almonds.
- Cook in a moderate oven (180C) for about 40 to 50 minutes, or until golden and just firm in the centre.
- Serve warm clafoutis dusted with sifted icing sugar and ice-cream.